Cheryl2008 Profile - (10447855)

cook's profile


Home Town:
Living In: Round Rock, Texas, USA
Member Since: Jun. 2008
Cooking Level: Intermediate
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About this Cook
My DH and I located in Austin area in 2006 from No. California. Really glad we did! I work, he's retired and keeping up the laundry and errands.
My favorite things to cook
Love to try new recipes, experiment with new flavors and seasonings, but my favorites include Italian, Tex-Mex, Asian (if not too exotic), and always looking for tasty but lighter food ideas. When I get home from work, getting into cooking dinner always grounds me, and it's how I relax while we catch up on the day.
My favorite family cooking traditions
Dutch Apple Pancake in the oven - hubby asked for it this year, so guess it is a Christmas tradition.
Recipe Reviews 34 reviews
Ginger-Touched Oatmeal Peanut Butter Cookies
Great cookies. I used coconut oil in place of shortening, chunky peanut butter, and a little less sugar of each type. Used 1 egg and egg white in place of the 2nd egg, and just 1/2 tsp salt. For the flour, I used 1 c. white W/W and 1/2 c. white flour. Upped the oats to 1 1/2 cups too, and it was a brand that is oat and oat bran mix. Used all the other items as directed, including some crystallized ginger I'd had for about 10 years, and it was still perfectly good, so don't hesitate to buy it in bulk! This made at least 3 dozen small cookies, maybe more. In between batches, I put the dough in the fridge and the later batches were a nicer color and rose a bit more. Used a melon baller and dipped it in water between scoops so the dough slipped out easily. They smell and taste wonderful, and the ginger/peanut butter complement each other, neither overpowering the other. Just try not to eat too many...they are pretty rich.

1 user found this review helpful
Reviewed On: Feb. 2, 2015
Greens with Cannellini Beans and Pancetta
Good stuff! I added some chicken broth and a splash of white wine and let the kale simmer for about half an hour to get tender. Used a bean more like a large pinto bean (don't remember the name)and sprinkled a little red pepper flakes for some zip. Leftovers made a great lunch with some diced fresh tomato stirred in. I think it's even better left for a day or two in the fridge.

2 users found this review helpful
Reviewed On: Aug. 20, 2013
Italian Breaded Pork Chops
Only used 2 tenderized pork cutlets (2 diners) and floured before egg wash. Uses half Italian bread crumbs and half Panko, adding extra Italian seasoning and garlic powder with the cheese. Since these were thin and tender I only needed to brown in oil in my cast iron skillet maybe 7-8 minutes per side over med-high heat to start, then lowering to med. no need to heat up the oven and the were perfect. Used canola oil. Served with sautéed kale and white beans recipe from Allrecipes and sliced tomatoes.

1 user found this review helpful
Reviewed On: Aug. 17, 2013
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